Huagongshe화공사 화학 정보 인쇄 보고서 · 연구 참고용
6,10-Dimethylundecan-2-one
2-Undecanone, 6,10-dimethyl- · Hexahydropseudoionone · Tetrahydrogeranylacetone · 6,10-Dimethylundecan-2-on · tetrahydrageranyl acetone · 6,10-Dimethylundecane-2-one · [S,(-)]-6,10-Dimethyl-2-undecanone
식별자 및 물리적 특성
| CAS No. | 1604-34-8 |
|---|---|
| 분자식 | C13H26O |
| 평균 분자량 | 198.34 g/mol |
| 단동위원소 질량 | 198.19836545 g/mol |
| SMILES | CC(=O)CCCC(C)CCCC(C)C |
| InChIKey | RBGLEUBCAJNCTR-UHFFFAOYSA-N |
| PubChem CID | 95495 |
| EC No. | 216-509-8 |
| DTXSID | DTXSID80862709 |
화학 및 물리적 성질
| XLogP | 4.5 |
|---|---|
| 극성 표면적 | 17.1 |
| 수소 결합 공여자 수 | 0 |
| 수소 결합 수용자 수 | 1 |
| 회전 가능 결합 수 | 8 |
| 무거운 원자 수 | 14 |
| 형식 전하 | 0 |
| 복잡도 | 149 |
| 물질 분류 | Other Classes -> Aliphatic Ketones, Other |
| 향미제 | EU Flavoring substances |
| Physical Description | Viscous liquid[Sigma-Aldrich MSDS] |
| 끓는 점 | 119-120 °C(Press: 10 Torr) |
| 밀도 | 0.8421 g/cm3 |
| 물리적 상태 | oily liquid |
| 색상 | Colorless |
| 냄새 | 건조하고 곰팡내 나는 |
| 향취 유형 | 곰팡내 나는 |
| LogP(분배 계수) | 5.7 at 23℃ |
| EPA | 2-Undecanone, 6,10-dimethyl- (1604-34-8) |
안전 및 규제
| GHS 분류 | WarningH319 (97.7%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]P264+P265, P273, P280, P305+P351+P338, P337+P317, P391, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 43 reports by companies from 5 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| 규제 정보 | Chemical: 2-Undecanone, 6,10-dimethyl-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)REACH registered substance: 6,10-dimethylundecan-2-one (EC: 216-509-8)2-Undecanone, 6,10-dimethyl-: Does not have an individual approval but may be used under an appropriate group standard |
| 유해성 요약 | May cause irritation[Sigma-Aldrich MSDS] See 2-Undecanone. |
| Hazard Classes and Categories | Eye Irrit. 2 (97.7%) |
| TSCA 등재 상태 | TSCA listed |
| 기존화학 물질 | KE-11897 |
용도
용도
Suggested for usc as a modifier for Anetholeoin flavor compositions.